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Description
Ginger puree is also known as ginger paste. The very common way of preparing ginger puree is that the skin is first peeled and then it is ground into a fine paste, while adding some water in it or is pound in a mortar and pestle until a coarse paste is attained. The very use of ginger paste in the culinary world is indispensable. A dice of vinegar can also be added in the paste, as it acts as a preservative, moreover such a small amount of vinegar will not alter the taste.